Creamy Pepperoncini Chicken Skillet – Tangy, Savory & Ready in 30 Minutes
This Creamy Pepperoncini Chicken Skillet is a bold, flavor-packed dinner that comes together in just one pan. Juicy chicken breasts are simmered in a rich, creamy sauce infused with zesty pepperoncini peppers, garlic, and herbs—creating a tangy twist on classic comfort food. It’s quick, easy, and perfect for weeknights when you want something satisfying without the fuss. Serve it over rice, pasta, or mashed potatoes for a complete meal that’s anything but ordinary.
Equipment
- Large skillet or cast-iron pan
- Tongs
- Wooden spoon
- Sharp knife & cutting board
- Small whisk
Ingredients
- 4 boneless, skinless chicken breasts (or thighs for extra juiciness)
- 2 tbsp olive oil (or butter)
- 1 small onion, finely diced
- 3 cloves garlic, minced
- ½ cup pepperoncini peppers, sliced (plus extra for garnish)
- ½ cup chicken broth (or dry white wine)
- 1 cup heavy cream (or half-and-half)
- 2 oz cream cheese, softened
- ½ cup freshly grated Parmesan cheese
- 1 tsp dried oregano (or Italian seasoning)
- ½ tsp red pepper flakes (optional, for heat)
- Salt & black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prep & Season Chicken – Pat chicken dry, season with salt and pepper.
- Sear Chicken – Heat olive oil in skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden brown. Remove and set aside.
- Sauté Aromatics – In the same skillet, add onions, garlic, and pepperoncini. Cook until fragrant and softened (about 2 minutes).
- Deglaze Pan – Pour in chicken broth or wine, scraping up any browned bits for extra flavor.
- Make Cream Sauce – Lower heat, add cream, cream cheese, and Parmesan. Whisk until smooth and creamy. Stir in oregano and red pepper flakes if using.
- Simmer Chicken – Return chicken to skillet, coat with sauce, and simmer gently for 8–10 minutes until fully cooked through (165°F internal temp).
- Serve & Garnish – Sprinkle with fresh parsley and extra pepperoncini. Serve hot with pasta, rice, or bread.
Notes
- For a lighter version, substitute Greek yogurt or half-and-half for the cream.
- Use chicken thighs for juicier results and slightly richer flavor.
- Can be prepped ahead by slicing pepperoncini and grating cheese in advance.
- Sauce will thicken as it cools — add a splash of broth to loosen when reheating.